ZarahMaria from Food & Thoughts , the lovely hostess with the mostest for Sugar High Fridays #3, chose Spice Up Your Winter as the theme for this monthly sweets event, conceived by one of my favorite bakers and fellow blogistas, Mademoiselle--soon to be Madame--Jennifer from Domestic Goddess.
As it has become my monthly tradition--I can already hear Jennifer giggling all the way from Canada-- I seem to forget about the date of the event and arrive home, usually from a hectic work day/week to find out it is in fact the Sugar High Friday and I have no idea what to prepare or have very little time to do anything.
Today was no different. Initially, I wanted to create a recipe but the batch of Caramelized Ginger-Chocolate Palmiers I conjured up--dusted with a spicy sugar mix of cinnamon, cardamon and all spice--turned out so ghastly that I trashed it without qualms.
Then, inspired by a quick browsing through my Desserts by Pierre Hermé--page 55, Apricot Packets-- I though of using Phyllo dough to create a version of these pockets by substituting parchement paper for phyllo and the apricots for cliced up banana and pecans.
I had some currants macerating for tomorrow--friends of ours are hosting a Dessert Party in West Seattle-- and planned to add them to the pockets, but this plan was yet another flop. Ladies--and gents--do not attempt working with Phyllo after a 13 hr day. Ever. It does not work. And plop, the phyllo went into the trash bin too.
It was then that, with eyes that begged for sleep instead of baking, I decided to Google easy tea cake, cookie and bread recipes containing the word spice, ginger, cardamom--a favorite spice-- and cinnamon.
Desperate, I even consulted via email my friendly and very Norwegian neighbor E, for traditional Scandinavian recipes. She suggested baking Pepperkaker and even sent me a few links but I was fresh out of Karo syrup. Close but no cigar.
At last, a site with many promising recipes and an opportunity to pick an easy peasy one that did not require any last minute driving to the supermarket or rendered a gazillion cookies--big yields were a no no this time of night.
Yay! I had all the ingredients and frankly, this was the one recipe even a trained monkey could make--please notice my Party Girl reference. So, there was my rationale behind my SHF choice.
On a second wind, energized by my find, not only did I felt compelled to bake my cookies but even make a second batch with a slightly different angle--adding almonds and the above mentioned drunken currants.
After baking, a quick and sloppy photo--with, ugh, a flash, in the dark (aided by my trusty FlashClip) that would have to do until morning's sunshine and lovely natural light--a taste for the weary baker--one Kardemommekager with a cold glass of milk.
Warm, right out of the oven, crunchy edges and still slightly soft thin center. Simple and utterly satisfying. And by a twist of fate, a recipe form ZarahMaria's own home country, Denmark.
Now I can go to sleep, exhausted, happy and with a full belly. And so, my friends, I present to you, Kardemommekager, Two Ways. And God nat!
Kardemommekager from Christian's Danish Recipes
- 1 egg
- 1 cup sugar
- ½ cup melted butter
- ½ teaspoon baking soda
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1½ cup flour
Mix ingredients in order given. *Roll into balls. Flatten down to the size of a fifty-cent piece. Bake on a greased and floured cookie sheet in a preheated 350º oven until lightly browned on the edges.
And just for kicks, a twist...
Macerated Currant & Almond Kardemommekager
For the second batch I added:
- 2 tablespoons Sliced Almonds
- 2 tablespoons of my Spicy Macerated Zante Currants (in a mixture--my own-- of All Spice, Cinnamon, Cardamom and a wonderful Austrian, 80% proof Dark Rum.
*A note about my slightly adapted version:
- Since I used an ice cream scoop there was no need to roll dough into balls or to flatten it down.
- I find baking cookies using a Silpat--or Exopat--lined baking sheet is best so that's what I used.